What is kombucha
Kombucha is a fermented drink made from tea, sugar, and a living culture of yeast and bacteria, commonly referred to as a SCOBY. During fermentation, the sugar is transformed into organic acids, carbon dioxide, and aromatic compounds. The result is a refreshing, lightly tart drink with natural effervescence and layered flavors.
Background and history
Kombucha is believed to have originated in China more than 2,000 years ago. From there, it spread along trade routes to Japan, Russia, and parts of Eastern Europe. Today, kombucha has become part of modern food and drink culture, closely associated with fermentation, craftsmanship, and natural ingredients.
How kombucha is made
The process begins by brewing tea, most commonly black or green tea. Sugar is added while the tea is hot, then the liquid is left to cool. A SCOBY and a small amount of finished kombucha are added as a starter culture. The mixture ferments at room temperature for around 7–14 days. During this time, the sugar breaks down and the drink develops its acidity, aroma, and gentle carbonation. A second fermentation in bottles is often used, sometimes with fruit or spices for added flavor.
Ingredients and fermentation
Kombucha contains organic acids such as acetic and gluconic acid, polyphenols from tea, and small amounts of B vitamins. Unpasteurized kombucha also contains live bacteria and yeast from the fermentation process. The sugar content is lower than in many soft drinks, as much of the sugar is consumed during fermentation.
Health perspective
Kombucha contains antioxidants and fermented components that are often associated with well-being. However, scientific evidence regarding specific health benefits in humans is still limited. Kombucha is best viewed as a balanced beverage choice and an alternative to sweetened drinks, rather than a functional health product.
Alcohol content and safety
During fermentation, small amounts of alcohol are produced naturally, typically below 0.5% in commercially produced kombucha. Alcohol levels may vary depending on fermentation time and method. Commercial kombucha is produced under controlled conditions and complies with food safety regulations.
Kombucha as a non-alcoholic alternative
Thanks to its acidity, structure, and complexity, kombucha works well as a non-alcoholic alternative to wine or cider. Its flavor profile allows it to balance richness, saltiness, and acidity in food in a similar way to wine.
What food pairs well with kombucha
Kombucha can be paired with food much like wine.
With cheese, drier and more acidic kombucha pairs well with aged and hard cheeses, while fruit-forward styles complement fresh and mild cheeses.
With fish and seafood, natural or citrus-driven kombucha works well with salmon, smoked fish, shrimp, and oysters.
With vegetarian dishes, kombucha with herbal or ginger notes pairs nicely with mushrooms, root vegetables, and legumes.
With Asian-inspired dishes, kombucha harmonizes with fermented and gently spicy flavors such as noodles, miso, and kimchi.
With dessert, berry-based or floral kombucha can provide a light, refreshing finish, especially with fruit-based desserts.
Serving
Kombucha is best served well chilled. Serving it in a wine glass or a thin-walled drinking glass helps highlight its aromas and gives the drink the same thoughtful presentation as wine, enhancing the overall experience at the table.
